Our Favorite Recipes

Each month OCULUS will feature a new recipe on our web site to share with family and friends. Please submit your favorite recipe. If we choose yours to be "Our Favorite", you will receive a complimentary Botox Wrinkle Removal Treatment. Let's face it, everything tastes better without wrinkles!

Recipe 1 : Donna's Mexican Dip Click Here To Read >>

Recipe 2 : Chicken Poppyseed Casserole Click HereTo Read >>

DONNA'S MEXICAN DIP

Using a 9” X13” glass dish, add the following ingredients in order:

16 oz. Cream cheese (room temp or microwave to spreadable consistency)
16 oz Bottle salsa (medium - thick) (Old El Paso Hot is best)

2 Cups grated mozzarella
2 Cups grated cheddar (medium)
1 Small can Black Olives (Sliced is best)
3 Fresh jalapenos (or sliced, pickled jalep to equal 3 whole) (1 or 2 fresh are fine)
1 Tomato (Fresh, chopped) or in winter, use Canned, petite, diced

Cook on 350 for 20 minutes till hot and melted. Dip with Tostitos

Spread room temp cream cheese over bottom of dish, pour entire bottle of salsa on top and spread to edges. Add both mozzarella cheese, then cheddar cheese, black olives sliced, fresh jalepenos, then add 1 fresh tomato (chopped) on top. Heat till cheese melts and dip or spoon onto plate.

Chicken Poppyseed Casserole
I'm submitting my favorite Chicken Poppyseed Casserole for the contest.

4 seasoned chicken breasts
1 can of cream of chicken soup
1 cup of lowfat milk
1 can of fresh Mushroom Slices
1 bag of Minute White Rice
Chicken Rub Seasoning
White Pepper
Parsley
Poppyseeds
2 cylinder sealed packs of Ritz Crackers
2 sticks of Butter
Cooking spray

Preheat the oven to 350 F.

Lightly season the boneless chicken breasts with Chicken Rub. Prepare the pan with cooking spray.
Over Medium Heat, lightly sauté the 4 seasoned chicken breasts.

In a deep casserole dish, fold the can of cream of chicken soup with the cup of lowfat milk.
Vigorously whisk the soup and milk until it is creamy.

Once the chicken breasts are almost fully cooked, remove chicken from pan to a cutting board. Cube the chicken breasts and add the cubed chicken to the bowl of soup mixture. The mixture should now be thick and contain the cubed chicken.

Now, simply season the chicken/soup mixture with white pepper, and sprinkle with parsley.Fold in the mushrooms (uncooked) with the seasoning. Cover the casserole dish with foil. Place the casserole dish into the preheated oven. Cook the casserole for 30 minutes.During the last 10 minutes, add the homemade poppyseed topping (below). Bake for an additional 10 minutes until the poppyseed topping (featured below) is toasty golden (careful not to burn the topping). Because the topping is made using real butter, the butter can quickly burn. So, you will want to monitor the topping baking....

Now, you are ready to make the topping for the casserole (that is added in the last 10 minutes). In a mixing bowl, fold the two sticks of soft butter with two cylinders of slightly crushed Ritz Brand Crackers. **I recommend using the Ritz brand only. Other brands do not yield the same result for the topping! Once the crackers and butter are mixed thoroughly, set aside on the counter until the casserole has cooked 30 minutes.

The casserole has cooked 30 minutes...Use caution! The casserole dish is extremely hot! Spoon the Ritz cracker topping onto the top of the casserole dish and even across the top. Lightly sprinkle the poppyseeds across the top of the cracker topping. Recover the casserole and bake the finished casserole for the final 10 minutes.

* Steam your fresh veggies to serve as a healthy side item.

Now, you'll want to make your Minute Rice, fluff with a fork, and let stand on low heat until you are ready to serve. Spoon the Poppyseed Casserole on top of the Rice (per serving) and prepare a fresh vegetable on the side.

D E L I C I O U S!

Feeds up to 6 people.

*In memory of Lynn Green -- lost her life to cancer*